Bisibele bath is the most opted south Indian food item which is spicy, filling, yummy and healthy. Bisibele bath can be cooked to taste everyone’s taste. South Indians, especially people from Karnataka love this and is a part of all functions and parties. Since it can contain lot of vegetables, it is healthy and spicy too. It can be made rich or made simple. This delicacy perfectly fits into lunch boxes and travel boxes, as it is equally delicious when eaten at room temperature, though it is better when hot.

Bisibelebath is one of my favorite dishes and for this reason, I have mastered this dish. Here I am sharing the secret of how to prepare bisibelebath, which comes from my experience.

How to Cook Bisibelebath

Cut vegetables into small cubes of the same size. Cook Toor dal in a pressure cooker until it is soft. Cook Rice separately, let it be soft. Cook vegetables separately, let it not be very soft.

Take a thick bottomed pan or cooker add oil heat oil. Add mustard, when it splutters add Gram dal and urad dal, then groundnut seeds, then asafetida. Now add cooked toor dal, rice, and vegetables. Add 2 spoons Tamarind solution, salt, and Bisibelebath powder. The consistency should not be very thick or very thin, something like that of Idli batter is fine. Boil this mixture in low flame with stirring and let it boil for 5 minutes. Switch off the stove and now add ghee, keep the cooker covered for 10-15 minutes. This helps bisibelebath to settle.

I am sure I have explained how to make bisibelebath quickly, easily and in a simple way. You can make this richer by adding more ghee, Cashew, fried bread pieces. It is best savored with Raita or chips or mixture or Sandige.

Some points to note:

You can use vegetables as per your choice. In general beans, carrot, Peas, Alu or any vegetable without strong odor goes well with Bisibelebath. I love Capsicum, but some people do not like capsicum in Bisibelebath.

Bisibelebath without any vegetables is the older style of making this dish, which is good.

You can add some zing to this dish by adding groundnut seeds and cashew fried in ghee.

You can make it rich and heavy by increasing the quantity of Toor dal-rice proportion.